Step 1

Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.

Step 2

Add the soft butter, sugar, salt, vanilla extract, and espresso powder into a large mixing bowl, and cream it with an electric hand mixer for 2-3 minutes or until it's light in color.

Step 3

Add the eggs and mix until smooth an homogeneous.

Step 4

Add the sour cream and sift the cocoa powder to the mixture and mix until well combined.

Step 5

Add the flour, and baking powder and mix until the mixture is just combined and there are no lumps of flour visible.

Step 6

Pour the batter into a parchment paper-lined loaf pan and smooth the batter with an offset spatula.

Step 7

Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.

Step 8

Remove the cake from the oven and allow it to cool to room temperature.

Step 9

Pour the cream into a saucepan and heat it over medium heat until it begins to simmer gently. Be careful not to let it boil over.

Step 10

While the cream is heating, chop your chocolate into small pieces. This helps it melt evenly.

Step 11

Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for about 5 minutes without stirring to allow the heat from the cream to melt the chocolate.

Step 12

After letting it sit, gently stir with a whisk or spatula until you have a smooth, glossy mixture.

Step 13

Pour the chocolate ganache over the cooled cake and spread it evenly with an offset spatula. Serve and enjoy.